Robust Flavor, From Sauce to Finish

Although empanadas appear across Latin America, Mexico has its own claim to the turnover, serving both savory and sweet varieties. U.S. consumers may be more familiar with the prolific pastry dough build, but Mexico has a tradition of using masa, yielding a crunchy texture and notes of corn. That was an important consideration for Karl Pfleider, executive chef/partner at Blind Coyote Cantina in Yorba Linda, Calif.

But Pfleider also wanted to break with tradition and ended up filling the masa dough with a fattier, more succulent protein. “Lamb offers a juicy, gamey flavor not found in the standard beef or chicken options,” the chef explains. Refried black beans impart earthiness while chipotle crema brings a creamy kick of sweet heat to the Lamb Empanadas. “This is a simple dish that is approachable, but the ground lamb tends to spark interest from our guests. It’s a great combination of familiar flavors but presented in an interesting application that boasts contrasting textures,” Pfleider adds.

This roundup features entries and insights from the 2025 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.